Blog & Recipes

Raw Acai Protein Cheesecake



2 tbsp. Almond Butter (can use another nut butter)

2 tbsp. low calorie fruit syrup (or maple syrup)

2 tbsp. Coconut Oil

1.5 tsp. Vanilla Extract

120g Oats (use gluten free oats if required)

10g Desiccated Coconut

2 scoops of whey protein (I used vanilla)

6 tbsp. egg white



1 tbsp. Almond Butter (can use another nut butter)

2 tbsp. low calorie fruit syrup (or maple syrup)

1 tbsp. coconut oil

Half a scoop of Pure Blend Co Acai, Blueberry & Camu camu Whey Protein

40ml reduced fat coconut milk

55g quark



1. To make the base combine the nut butter, coconut oil and fruit syrup in a small pan and heat gently until the coconut oil has melted.

2. Remove from the heat and stir in the vanilla, oats, coconut, egg white and protein powder until well combined and the mixture forms a sticky dough.

3. Tip the oat mixture into a lined tin and spread evenly. Keep this in the freezer while you make the topping.

4. To make the topping, gently heat the nut butter, fruit syrup and coconut oil again until all the oil is melted. Remove from the heat and whisk in the powders followed by the coconut milk and quark until a smooth purple mixture is formed.

5. Remove the tin from the freezer and top with the mixture and place back in the freezer for at least two hours.

6. Slice and enjoy!

I keep mine in the freezer, as the mixture does tend to run slightly if kept in the fridge.

by Vicky Coates 04. Sep. 2017

Paleo banana maca protein pancakes


1 ripe banana
3 tbsp coconut flour
1/2 scoop Pure Blend Company Vegan Maca & Madagascan Vanilla protein powder
6 egg whites
1/2 tsp cream of tartar
1/4 tsp baking soda
1 scoop collagen
3 tbsp almond milk

How to:

1. Blend all ingredients in a blender until smooth

2. Spray a skillet with oil and pour batter onto pan

3. Allow each pancake to bubble then flip

4. Top with your toppings and enjoy!!

by Caitlin Greene 18. Jul. 2017


(Serves 1)


1/2 grated zucchini (courgette) 

3/4 cup (65g) oats of choice

1/2 cup almond milk

Splash of water

1 tsp coconut oil (optional)

2-3tbsp liquid egg whites (or 1-2 egg whites if separating whole eggs)

1tsp ground cinnamon 

1/4tsp ground ginger

1tbsp raw cacao powder

1tsp honey (optional)

2 heaped tbsp Pure Blend Co raw cacao hemp protein

Topping ideas:

Fresh, frozen or dried fruit e.g. sliced apple, raspberries, blueberries, blackberries, goji berries
Seeds e.g. sunflower, pumpkin, chia, flaxseed, hemp
Muesli or granola 
Yoghurt - I love using coconut yoghurt 
Cacao nibs 
Bee pollen
Nut butter - Pip and Nut almond butter is my fav!

How to:

1. Place the courgette, oats, milk, water and coconut oil in a pan and bring contents to the boil. 

2. Reduce to a simmer and stir frequently for about 5 minutes - this is what helps to create a creamy texture and also ensures the zoats don't stick to the base of the pan.

3. Once cooked, turn off the heat and add the egg whites. As soon as you add them, stir vigorously until well combined for about 10-20 seconds to avoid the eggs scrambling.
The egg whites will add an amazing creamy texture and help bind the whole dish together.

4. Add the remaining ingredients

5. Pour into a bowl and add toppings of choice!

by Jessica Srivastava 07. Jun. 2017

Mint Cacao Chip Chia Pudding

[Makes 3 cups]


1/2 cup chia seeds
3 cups nut milk
3 tbsp Pure Blend Co Maca & Madagascan Vanilla Protein Powder
1/2 tsp spirulina powder
4-5 drops peppermint essential oil, or 1 tsp peppermint extract
1-2 tsp sweetener (such as stevia, raw honey, maple syrup, agave)
3 tbsp raw cacao nibs
How to:

1. In a medium-sized bowl, whisk together the chia seeds, nut milk, protein powder, spirulina, peppermint oil or extract and sweetener until well combined with no lumps. Fold in the cacao nibs. Let stand 3-5 minutes. Mix again before placing in the refrigerator covered for 30-45 minutes or overnight
2. Serve on its own, or layer with your favorite non-dairy yogurt. Garnish with dried coconut and cacao nibs

by Alison Wu 23. Mar. 2017